Build a very hot barbecue, or superheat a ridged grill pan. Brush the tomatoes lightly with oil, and season on the flat cut surface. Carefully put the tomato halves, cut side down, on the grill, then do not attempt to move them for at least 8 minutes. They will char and shrink, but should not be stuck (too much). After 8–10 minutes, gingerly turn them over and give them another 5 minutes. Remove to a serving dish, season if necessary, and sprinkle with oil. They taste better at room temperature.
© 1996 Alastair Little. All rights reserved.